For the Cajun Seasoning: In a medium bowl, mix all ingredients well to blend. Store in a glass jar with a tight-fitting lid.

For the Lemon-Butter Sauce: Add lemon juice and white wine to a small saute pan. Cook over medium-high heat until mixture is reduced by a third. Add chopped parsley and butter in pieces. Remove from heat and whisk until butter is completely melted. Set aside.

For the Blackened Scallops: Pull muscle from scallops. Rinse and pat dry.

Dredge scallops in Cajun Seasoning. Add oil to a large saute pan and just as oil reaches the smoke point, add the scallops. Saute each side 2 to 3 minutes or until done to your likeness. Serve with Lemon-Butter Sauce.

Chef's NotesHow to Do It ...Sometimes you really need a kitchen scale for more accurate measurement of ingredients. Look for one that is in ounce increments and goes up to 1 pound, with a removable tray or flat surface.